Healthy, tasty, and simple to make-- this skillet chicken is a totally perfect healthy week night dinner!
|2 tbsp||(30 mL) Olive oil, divided|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into 1” (2.5 cm) pieces|
|1||Large leek, diced|
|3||Cloves garlic, minced|
|1||Large carrot, diced|
|1/2||Red pepper, chopped|
|1/2 lb||(225 g) Asparagus, chopped|
|1/2 cup||(125 mL) Fresh or frozen peas|
|3 cups||(750 mL) Cooked quinoa|
|3 tbsp||(52 mL) Stir fry sauce|
HEAT 1 tbsp (15 mL) of olive oil in a large skillet over medium-high. Add chicken and stir-fry for 5-6 minutes or until golden brown. Add leeks, garlic, carrots, asparagus and peas (if using fresh). Stir-fry until vegetables are tender crisp.
TOSS in quinoa and continue to stir-fry for 3-4 minutes. Stir in peas if using frozen and cook for another 1-2 minutes.
HEAT the remaining oil in a small non-stick skillet. Add the eggs to the pan and cook, stirring constantly until scrambled and cooked through. Add to the pan with the vegetables and quinoa.
WHISK together the sauce ingredients and add to the quinoa. Toss to incorporate eggs and sauce. Serve immediately.
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